Description
Soft, fluffy donuts filled with a rich milk cream, perfect for snacks, brunch, or dessert.
Ingredients
Scale
- 3 cups all-purpose flour
- 0.25 cups sugar
- 2 teaspoons active dry yeast
- 1 cup milk
- 1 large egg
- 2 tablespoons butter
- 1 teaspoon salt
- 1 cup heavy cream
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm the milk a little. Mix with yeast and a pinch of sugar. Wait until it foams. (This proves the yeast.)
- Mix flour, sugar, and salt. Add the egg, butter, and the milk mix. Knead into a soft dough. (Knead until smooth for good structure.)
- Let the dough rise in a warm place until doubled, about 45–60 minutes. (This gives light crumb.)
- Shape into small rounds. Let rest 15 minutes. (They relax and puff slightly.)
- Heat oil to medium and fry until light gold, about 1–2 minutes per side. Drain on a rack. (Do not overcook; they stay soft.)
- Whip heavy cream with powdered sugar and vanilla until thick. Chill briefly. (Cold cream fills neatly.)
- Fill cooled donuts with a piping bag or slit and spoon in the cream. (Fill just before serving to keep texture.)
Notes
Serve donuts soon after filling for the best texture. Dust with powdered sugar before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg